Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Gremolata
Massaged Kale Slaw
© Lillys-Table.com Photo of Sweet Onion Salmon
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sweet Onion Salmon

from Sweet Onion & Gremolata Salmon with Wild Rice Cherry Salad, the Week of June 26, 2016.
View the previous or next recipe for this meal.

Sweet onion slices are barely caramelized, layered over wild salmon and roasted. Wild Pacific salmon is one the most sustainably caught fish in the sea, especially in Alaska where fisherman set the bar high for taking care of their industry.

Ingredients

  • 1 sweet onion , thinly sliced
  • 1 tablespoon olive oil, divided
  • 1 lb salmon, wild
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, or more to cover the salmon

Serving Size: 2 People

Share

 

Preparation Instructions

Preheat the oven to 375.

Place a skillet over medium heat with half of the olive oil. Add the sliced onions and saute lightly until a touch of gold appears.

Meanwhile, spread the remaining olive oil in a casserole dish. Add the salmon skin side down.

Sprinkle generously with salt & pepper. Top with the cooked onions and place in the oven for 10-15 minutes (depending on the thickness) until the salmon is firm to the touch in the center.